Chicken Zucchini Casserole
Ingredients
The main components
-
1
lb
Boneless skinless chicken breast (cut into 1-inch pieces)
-
¾
tsp
Sea salt (divided into ½ tsp and ¼ tsp)
-
½
tsp
Black pepper (divided)
-
2
tbsp
Olive oil (divided)
-
8
oz
Mushrooms (sliced)
-
½
large
Onion (diced)
-
3
medium
Zucchini (cut into half-moons)
The cheese sauce
-
½
cup
Heavy cream
-
⅓
cup
Chicken broth (reduced sodium)
-
6
oz
Swiss Gruyere shredded cheese blend (or just one of the two types; divided)
-
½
cup
Sour cream
Instructions
- 1. Season and dry the chicken with salt and pepper.
- 2. Sear the chicken in a skillet until cooked through, then transfer to a bowl.
- 3. Sauté mushrooms and onions in the same skillet until soft.
- 4. Add zucchini to the skillet and cook until soft and browned, then drain any liquid.
- 5. Preheat the oven and make the sauce by simmering cream and broth, then stir in cheese until melted.
- 6. Combine the chicken, veggies, and sauce in a bowl, then transfer to a baking dish.
- 7. Top with remaining cheese and bake until melted, optionally broiling for a few minutes to brown.
Nutrition Facts (estimated)
Servings
5
Calories
451
Total fat
32g
Total carbohydrates
9g
Total protein
33g
Sodium
mg
Cholesterol
mg
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